Description
These Crispy Smashed Potatoes with Crème Fraîche and Caviar Bliss are a decadent appetizer or side dish featuring tender baby Yukon Gold or red potatoes smashed and roasted to golden perfection. Topped with tangy crème fraîche, luxurious caviar, and fresh chives, this recipe offers a delightful combination of textures and flavors that’s sure to impress at any gathering.
Ingredients
Scale
Potatoes and Seasoning
- 1.5 lb Baby Yukon Gold or red potatoes (small potatoes ensure a perfect crispy texture)
- 1 Tbsp Kosher salt (for boiling)
- 0.5 tsp Kosher salt (for seasoning after smashing)
- 0.25 tsp Freshly ground black pepper
Finishing Toppings
- 3 Tbsp Extra-virgin olive oil
- 0.5 cup Crème fraîche
- 1 jar Caviar (such as American paddlefish or sturgeon)
- 3 Tbsp Minced fresh chives
Instructions
- Boil the Potatoes: Place the baby potatoes and 1 tablespoon kosher salt into a large pot. Add enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce heat to medium and simmer for 6 to 8 minutes until the potatoes are just tender. Drain well and return the potatoes to the pot for a few minutes to let excess moisture evaporate.
- Preheat the Oven: While the potatoes are drying, preheat your oven to 450°F (232°C) to ensure a high temperature that fosters a crispy crust on the potatoes.
- Prepare Potatoes for Roasting: Transfer the dried potatoes onto a large rimmed baking sheet. Drizzle with extra-virgin olive oil and toss gently to coat each potato thoroughly. Using the bottom of a measuring cup or a drinking glass, gently smash each potato to approximately 1/2 inch thickness. Season both sides with the remaining 1/2 teaspoon kosher salt and freshly ground black pepper.
- Roast Until Crispy: Place the baking sheet in the preheated oven and roast the smashed potatoes for 30 to 35 minutes. Roast until the edges turn golden brown and the potatoes are crisp. Remove from the oven and allow them to cool for about 15 minutes to maintain their crunchiness.
- Assemble and Serve: Transfer the crispy smashed potatoes to a serving platter, flipping them so the crispier sides face up for optimal texture. Top each potato with about 1/2 teaspoon of crème fraîche and a delicate 1/8 teaspoon of caviar. Garnish with a sprinkle of minced fresh chives to add color and fresh flavor. Serve immediately.
Notes
- Baby Yukon Gold or red potatoes are ideal because their size and texture provide a perfect balance of creaminess inside and crispiness outside.
- Allowing the potatoes to cool after roasting keeps them crunchier and prevents them from becoming soggy.
- You can substitute the caviar for smoked salmon roe or omit it for a more budget-friendly option, though the caviar adds luxurious flavor.
- For extra crispiness, you may lightly brush the potatoes with additional olive oil halfway through roasting.
- This dish pairs well with sparkling wines or crisp white wines to complement the creamy and briny elements.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
